Truffles from Touraine | Touraine Val de Loire

The history of the black truffle in Touraine

An exceptional terroir for tuber melanosporum

The limestone soils of Touraine, rich in calcium and perfectly drained, provide an ideal setting for growing black truffles. On our sunny hillsides, holm and downy oaks spread their mycorrhizal roots, creating a perfect symbiosis with the precious fungus.

Around Marigny-Marmande and Sainte-Maure, more than 300 hectares of truffle fields are now flourishing under the attentive care of passionate truffle growers. This renaissance, which began in the 1970s, testifies to the tremendous adaptation of the tuber melanosporum to our terroir.

In these soils where tradition endures, production periods stretch from December to March, punctuating the life of our countryside as the seasons go by.

The renaissance of the 80s

Boosted by a pioneering spirit, the truffle growers of Touraine restored the black diamond to its former glory in the 80s. On the limestone soils of the Richelais region, a handful of enthusiasts planted the first mycorrhizal trees, paving the way for a veritable renaissance. Their daring paid off: today, the Association des Trufficulteurs boasts more than 170 growers, some of them organic.

A privileged meeting place for enthusiasts, the Académie de la Truffe, created at that time, continues this heritage by training the new generation. Following in their footsteps, young farmers are innovating, combining tradition with modern techniques to help this mysterious mushroom shine far beyond our borders.

The secrets of organic production in Touraine

Baron de la Truffe: France’s largest organic estate

On 70 hectares of clay-limestone land in the Richelais region, 18,000 oak trees line up majestically on France’s largest organic truffle farm. Created by Serge Desazars in 2011, this revolutionary farm produces the precious tuber melanosporum with the utmost respect for the environment.

Opt for a guided tour of the truffle fields, accompanied by expert truffle dogs, you’ll discover the secrets of truffle harvesting before a memorable tasting. Production runs from mid-November to the end of February, the ideal time to savour this freshly harvested black diamond.

Don’t hesitate to book your gourmet weekend for a complete immersion in the fascinating world of black truffles!

The services offered by the Baron de la Truffe in Ligré

Tours of the estate, cavage and tasting: a 2-hour discovery through the truffle fields, followed by a tasting of truffle butter and Chinon wine. Price: €40 per person (groups of 5 to 15 people).
Weekend “In search of the black diamond” Discover the estate’s truffle fields and learn how to dig for truffles. Taste the fruits of your harvest at an “all truffle” dinner. Stay at Domaine de Mestré for an exceptional experience.
- Live the experience

Restaurants in Touraine

Winter is therefore the perfect time to push open the doors of certain restaurants that put tuber melanosporum in the spotlight, through delicious recipes. In Ligré, the restaurant Les Jardiniers is backed by the Académie de la Truffe (a seminar venue, with activities based around the truffle fields on the Moribot estate…), an initiative of truffle producer Richard Galland.

These artisans of taste forge invaluable links with local truffle growers, perpetuating a culinary tradition of excellence for which our region is renowned.

The chefs at Nemrod (Chinon), La Mère Hamard (Semblançay) the Auberge du Val de Vienne (Sazilly) or Liberté (Neuillé-le Lierre) are also committed to working each winter on dishes marked by the imprint of the divine fruit of the mycelium. Another reference in the field is Maximilien Bridier, chef at La Roche le Roy (Tours), who clearly enjoyed sharing a few recipes to put together an all-truffle menu, in good company.

How do you know if truffles are growing in your garden?

Do you dream of discovering truffles in your garden?First observe the presence of green oaks, hazel trees or linden trees, the preferred host trees of the black truffle. Look for bare areas at the foot of these trees, known as “burnt areas”, where the grass no longer grows.

The soil in your field should be calcareous with a pH between 7.5 and 8.5. To check this, pour a few drops of vinegar over a handful of soil: if it foams, it’s a good sign! Also look out for field mice holes, which are fond of truffles and often signal their presence.

For a more in-depth assessment, contact the Association des Trufficulteurs de Touraine. Their specialists will analyse your land and guide you through your first steps as an amateur truffle grower.

Cavageage: an ancestral art with the truffle dog

Accompanied by their faithful four-legged companions, the trufficulteurs de Touraine perpetuate the art of cavage from December to March. Admire the precise ballet between master and dog: while the animal diligently sniffs the ground, its expert snout detects the scent of the precious mushroom.

Once the truffle has been spotted, the dog marks the spot with a delicate paw stroke. The truffle farmer then takes over with his “caveur”, a traditional tool used to gently extract the black diamond. This complicity between man and animal, the fruit of a long apprenticeship, reaches its apogee in the truffle fields of the Baron de la Truffe, where cavage demonstrations are organised every Saturday in season.

Training and support for growers

The Association des Trufficulteurs de Touraine offers a comprehensive apprenticeship programme for newcomers to the profession. Practical sessions take place directly in the field, alongside experienced growers who pass on their ancestral knowledge.

Each year, specialist modules cover techniques for pruning mycorrhizal trees, irrigation management and soil analysis. Particular attention is paid to organic certification, in response to growing consumer demand.

Producers also benefit from personalised monitoring throughout the year, with regular visits from experts to optimise their harvests. A dynamic mutual support network has been created, enabling the 170 truffle growers to share their experiences and best practices.

Winter truffle markets

The bewitching scent of the black diamond guides you to the Touraine truffle markets. At Marigny-Marmande, immerse yourself in the excitement of the stalls where truffle growers share their passion.

Certified inspectors examine each black nugget, guaranteeing impeccable quality. Take advantage of the producers’ expert advice to sublimate your festive dishes. In Richelieu and Saint-Cyr-sur-Loire, other markets await you in January and February, perpetuating a gourmet tradition at the heart of the Touraine winter.

Producers to visit near you

Drive to Sainte-Maure-de-Touraine for a unique immersion at Touraine Truffles and Saffron. Discover the mysteries of the truffle farm and its neighbour the saffron farm, two jewels of our terroir. In Rouziers-de-Touraine, Martial Cochet welcomes you to La Truffe de Jacotte, where his faithful four-legged companion reveals his talent for cellaring.

In Ligré, the 18,000 oak trees of the Baron de la Truffe stretch over 70 hectares farmed organically. Saturday guided tours immerse you in the secrets of this exceptional estate. For a complete gastronomic experience, Les Jardiniers restaurant sublimates these local nuggets in authentic and creative cuisine.

What is the price of a kilo of truffle in 2025?

In this 2025 season, the Touraine black truffle is trading at between 800 and 1300 euros per kilo on our local markets.A price that reflects a particularly generous year, with production expected to be close to 50 tonnes in France.

Be aware that three categories determine the value of this precious mushroom: Extra, category 1 and category 2. The finest specimens, graded Extra, can fetch as much as €2,000 a kilo during the festive season. On the stalls of Marigny-Marmande or Tours, truffle growers also offer more modest pieces, perfect for a first gourmet discovery.

Baron de la Truffe

La Truffe de Jacotte

Touraine Truffes et Safran

The scrambled egg, a great truffled classic

Let yourself be tempted by this subtle marriage between the delicacy of the egg and the powerful aromas of the black truffle. The traditional brouillade is transformed into an exceptional dish when a few shavings of melanosporum sublimate its creamy texture.

To make a success of this emblematic dish, place your eggs the night before in an airtight box with a beautiful fresh truffle. The next day, their porous shell will have captured all the flavours of the mushroom. Blend creaminess and flavour by gently cooking your eggs in a bain-marie, before adding thin slices of truffle to release their woody aromas.

In the restaurants of Touraine, this age-old recipe comes in creative versions: in a shell, on golden brioche or in an elegant verrine for your festive brunches.